With hints of orange and the tang of cranberries this baked oatmeal is perfect for breakfast or even a late-afternoon snack. This baked oatmeal is great for meal prepping for the next week. Cut it up into single servings so it’s grab-and-go ready.
Preheat oven to 350°F and spray a 9x9 casserole dish with nonstick cooking spray.
In a small bowl whisk applesauce, egg whites, and brown sugar until combined.
To the mixture add orange zest, orange juice, almond milk, vanilla extract, and chia seeds. Mix until combined and set aside.
In a large bowl add rolled oats, baking soda, dried cranberries, and pecans. Stir until mixed.
Add the liquid mixture to the dried oat mixture and stir until combined.
Pour mixture into the prepared casserole dish and bake in preheated oven for 25 to 30 minutes or until set. Serve warm or once cooled cut into to 12 pieces and store in an airtight container in the refrigerator for up to five days.
Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
In a medium bowl, whisk together instant vanilla pudding and skim milk.
Pour pudding over cake, wiggle dish to help pudding settle into holes.
Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.
One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C
Maraschino cherries may contain added sugars
One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars
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